Prep 20 mins
Cook 20 mins
This is so good with those fresh berries! Recipe is from Woman's Day.
- 2 cups flour
- 1⁄4 cup sugar, plus
- 2 tablespoons sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup cold unsalted butter, cut in bits
- 3⁄4 cup buttermilk
- 1 cup sugar
- 1 teaspoon lemon zest, grated
- 2 tablespoons lemon juice, mixed with
- 2 tablespoons water
- 2 pints fresh blueberries (4 cups total)
- 2 pints fresh blackberries (4 cups total)
- 2 tablespoons cornstarch, mixed with
- 3 tablespoons water
- 1 teaspoon vanilla extract
- Place oven rack in lower third of oven.
- Heat to 450 degrees F.
- You'll need a 13x9-inch baking dish or a shallow 3-quart baking dish.
- Dough: Whisk flour, 1/4 cup sugar, baking powder, baking soda and salt in a medium bowl until blended.
- Cut in butter with a pastry blender until coarse crumbs form.
- Refrigerate flour mixture and buttermilk separately until ready to top cobbler.
- Filling: Mix sugar, zest and lemon juice mixture in a large deep skillet over high heat.
- Stir in 1 pint blueberries and cook, stirring, about 10 minutes until hot and bubbly.
- Stir in cornstarch mixture, bring to a boil and boil 1 minute or until thickened.
- Stir in remaining blueberries, blackberries and the vanilla.
- Spread in baking dish.
- Stir flour mixture and buttermilk with a fork until a biscuit-like dough forms.
- Drop eight 1/4-cupfuls, evenly spaced, over hot filling.
- Sprinkle biscuits with remaining 2 T sugar.
- Bake 15-20 minutes or until biscuits are golden and filling is bubbly.
- Cool in dish on a wire rack.
- Serve warm or at room temperature.
Very nice cobbler. The berries I had were a bit tart for the amount of sugar that went in; even so, I don't think I would change the sugar amount in the recipe because the slight tartness was so very good with vanilla ice-cream.